Instructions

 Make parchment sling for 8-inch square baking pan by folding 2 long sheets of parchment so each is 8 inches wide. Lay sheets of parchment in pan perpendicular to each other, with extra parchment hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing parchment flush to pan.
 Microwave finely chopped chocolate in bowl at 50 percent power, stirring often, until about two-thirds melted, 2 to 4 minutes. (Melted chocolate should not be much warmer than body temperature; check by holding bowl in palm of your hand.) Add grated chocolate and stir until smooth, returning to microwave for no more than 5 seconds at a time to finish melting if necessary. Stir in cherries and almonds. Transfer mixture to prepared pan, spread to edges, and smooth top. Tap pan firmly on counter to release air bubbles. Let chocolate cool on counter until slightly malleable, about 10 minutes.
 Using paring knife, score chocolate into eight 4 by 2-inch pieces. Let bars cool until firm, about 1 hour. Using parchment overhang, lift bars from pan and transfer to cutting board; discard parchment. Using serrated knife, separate bars by cutting along scored lines. Serve. (Bars can be stored at room temperature for up to 2 weeks.)